Citrus + Herb Salad

A colorful salad with snap peas, grapefruit segments, goat cheese, julienned watermelon radish, roasted hazelnuts, fresh dill, and mint leaves, all mixed together in a close-up view.

No ratings yet

This bright, herb-forward salad is packed with refreshing citrus, crunchy macadamias, tangy feta, and a punchy lemon-dijon dressing. Serve it as a light meal or side.

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Servings: 2

Course: Salad, Side Dish

Cuisine: Californian

Calories: 446

Ingredients Equipment Method Nutrition Notes

Ingredients

Salad:

1 grapefruit segmented
½ bulb fennel thinly sliced
1 handful fresh basil leaves
1 handful fresh mint leaves
1 handful fresh dill sprigs
1 watermelon radish thinly sliced
¼ cup macadamia nuts roughly chopped
½ cup blanched green beans
¼ cup crumbled feta cheese

Dressing:

1 tablespoon Dijon mustard
2 tablespoon lemon juice
1 teaspoon maple syrup
Salt & pepper to taste

Equipment

Sharp Knife
Whisk
Small bowl or jar for dressing
Salad bowl or platter
Cutting board

Method

In a small bowl or jar, whisk together the Dijon mustard, lemon juice, maple syrup, salt, and pepper until well combined.
On a serving platter, layer grapefruit segments, fennel, herbs, watermelon radish, green beans, macadamia nuts, and feta.
Drizzle with the dressing just before serving.
Serve immediately and enjoy the burst of fresh flavor.

Nutrition

Calories: 446kcalCarbohydrates: 54gProtein: 8gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 20gSodium: 295mgPotassium: 1419mgFiber: 14gSugar: 32gVitamin A: 3125IUVitamin C: 131mgCalcium: 204mgIron: 3mg

Notes

Storage: best assembled and dressed just before serving. Keep the components separate in the fridge for up to 2 days, then dress right before eating.

Tried this recipe?

Let us know how it was!